Herb Crusted Beef Schnitzels with Vegetable Chips & Slaw
Ingredients
- 4-6 beef minute steaks grass-fed
- 1/3 cup flour
- 2 eggs lightly beaten
- 2 cups sourdough, panko or GF breadcrumbs see notes
- 1.5 TBSP herbes de provence see notes
- 1 TBSP nutritional yeast optional
- ghee, tallow or lard to fry
- 1 lemon to serve cut into wedges
Vegetable chips
- Mixed vegetables such as potatoes, carrots, sweet potatoes and parsnip, cut into large chips or wedges
- Fat for roasting olive oil, ghee, tallow or lard
Seasonal Slaw
- 1/4 red cabbage finely sliced
- 1 fennel bulb finely sliced
- 1 shallot finely sliced
- 1 handful dill chopped
- 1 handful flat parsley leaves chopped
- 3 TBSP sauerkraut optional
- 1/2 lemon juiced
- extra-virgin olive oil
Instructions
- Preheat the oven to 200C. Toss the vegetable chips with fat and roast until tender and golden, about 25-30 minutes.
- For the slaw, mix all of the ingredients in a large bowl and drizzle with enough olive oil to dress it. Set aside while you make the schnitzels.
- Combine the breadcrumbs, herbs and nutritional yeast in a bowl. Place the flour in one bowl and the egg in another. Dip each steak in the flour, then in the egg, and finally in the breadcrumbs.
- Heat the fat in a large frying pan over medium to high heat and fry for 1 minute on each side or until golden. Season with sea salt and serve with lemon wedges, roasted vegetables and salad.
Video
Notes
Purée: Pan-fry a plain minute steak (not crumbed). Puree a strip of the cooked steak with some of the roasted vegetables and a splash of water until smooth.
BLW: If allergens have not yet been introduced, pan-fry a plain minute steak until cooked through. Serve to baby in strips along with soft roasted vegetable “chips” and a little slaw.
If allergens have been introduced, then you can serve the minute steak crumbed and sliced to your baby.
To make your own sourdough crumb, simply blitz some lightly toasted sourdough slices (2-3 large slices) in a blender or food processor until it resembles a crumb.
Herbes de Provence can be swapped for any dried herbs of choice such as thyme, oregano, rosemary or marjoram.
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